Tag Archives: recipe

Review: Chef’s Basket Recipe Kit Penne Pasta

When we first heard of Chef’s Basket Gourmet Recipe Kits, we were absolutely amazed by the concept. All the ingredients you need to prepare a dish, in one box, sounds very cool. 



Soon enough, we received the Creamy Tomato Penne Pasta recipe kit for a trial. Firstly, the packaging is quite amazing, with all the ingredients in a triangular cardboard box. These guys have spent some time and money in preparing a good looking kit!


The box contained Penne Pasta, Creamy Tomato Pasta Sauce, Black Olives, Extra Virgin Olive Oil, Sea Salt and Mixed Herbs. All you had to do is follow a simple recipe printed on one side of the box, using all the ingredients in the pack, and any of you own (if you want) and prepare the pasta! The pasta tasted delicious, something like you would get at an Italian fast food restaurant. 



The recipe kits are quite impressive although the pricing seems to be a bit too steep. Rs.250 for a pasta kit which can serve as a meal for two. We would rate it a 3 and a half on 5 for the delicious taste and appealing presentation! 

What: Chef’s Basket Gourmet Recipe Kit
Where: You can get it at your nearest supermarket, e.g. Big Bazaar, Nature’s Basket, etc.
Price: The Penne Pasta Recipe kit is priced at Rs.250 whereas the Burrito Recipe Kit is priced at Rs.350 (6 Burritos).



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Food Bloggers Workshop with Chef Sergi Arola

We were recently invited to attend a workshop by twice Michelin-starred Spanish Chef Sergi Arola, at Arola, JW Marriott by HT Cafe. The chef shared some of his favourite recipes along with some tricks and tips. Here are some snapshots of the dishes along with the recipes. If you want to try any of these dishes, they are available at Arola.
 


Patatas Bravas
Ingredients:
5 potatoes
1 litre sunflower oil
5 fresh tomatoes
1 fresh red chilli
1 egg
3 garlic cloves
1 tsp lemon juice
5 tbsp olive oil n Salt to taste
Black pepper powder to taste
2 springs fresh parsley
 
Method:
Cut the potatoes into exact halves. Scoop with a pineapple corer, and then scoop at the centre with a small scooper.
Put the potatoes in a tray and cover them with sunflower oil. Cook in the oven at 1500°C for 45 minutes, and then remove.
For the spicy tomato sauce:
In a pan, heat olive oil, add crushed garlic cloves and sauté. Add chopped fresh red chilli, sauté and add chopped tomatoes. Cook for one hour over slow flame. Season the sauce and blend.
For garlic aioli:
In a bowl, break the whole egg, add chopped garlic, lemon juice and salt, mix well and start whipping it; add olive oil slowly to form an emulsion, whip till the aioli is firm, then season it.
Deep fry the potatoes, take out on a paper towel and sprinkle with salt.
Fill the centre with spicy tomato sauce and top with garlic aioli. Garnish with fresh chopped parsley. 

Tandoor Lobster
Ingredients:
1 lobster
100 gms almond flakes
100 gms black olives
1/2 cup cream
2 garlic cloves
5 pieces rigatoni pasta
1 tbsp spicy tomato sauce
1 tbsp olive oil
Fresh oregano for garnish
Salt to taste
Black peppercorns to taste
 
Method:
Remove the lobster meat whole from tail. Marinate with olive oil, salt and crushed black peppercorns.
Slice the black olives and roast them in the oven at 1200°C till dry. Cool them down and blend to powder.
Toast the almond flakes with crushed garlic clove, add cream and simmer till almonds are cooked. Puree in the blender and strain with fine strainer.
Blanch the rigatoni pasta in boiling salted water.
Roast the marinated lobster in a tandoor till cooked. Remove and cut.
Toss the blanched rigatoni with olive oil, chopped garlic and spicy tomato sauce.
In a plate, sprinkle black olive powder and put the lobster on it. Put the rigatoni on each piece of lobster. Garnish with fresh oregano leaves. Serve the warm almond cream on the side.


Crema Catalana
Ingredients:
For orange form
500 ml milk

500 ml cream

1 stick cinnamon
10 gms orange peel
10 gms lemon zest
150 gms sugar
150 gms egg yolk
20 gms orange sorbet

For Mousse

50 gm Marie biscuit
200 ml milk n 100 gms sugar
100 gms cream

Method :
Make a Marie biscuit mousse from all the above ingredients in martini glass. Prepare the orange form by combining all the ingredients in a saucepan and bring to boil maintaining the temperature at 40°C. When the mixture reaches the required temperature, remove from fire strain and cook in an oven at 10°C for 20 minutes for steam. Then remove it, cool it down and add it to a nitrogen can.
Finally, take the martini glass in which the mousse is set, then put one quenelle of orange sorbet.
Put the orange form and sprinkle sugar syrup over it. Gratinate and serve.
(Recipes via HT Cafe)

Venue: Arola
Lobby Level, JW Marriott, Juhu

Phone: 66933000 

Food Bloggers Day with Chef Sanjeev Kapoor

6th November 2012 was declared as the first Food Bloggers Day. We were invited to Chef Sanjeev Kapoor’s studio to cook up some delicious recipes with him. Food, conversations and a lot of fun, the experience was unforgettable! Here is a video that we shot of the Masterchef himself, cooking up a Diwali special recipe!

 
To view more pictures of the event, click here